Barley Beet Salad, Apple Vinaigrette, Roasted Sweet Potato, Toasted Pumpkin Seeds

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Barley Beet Salad, Apple Vinaigrette, Roasted Sweet Potato, Toasted Pumpkin Seeds


Yield: 6-8 People

Ingredients:

Barley:
1 cup Pearl Barley - washed under cold water for 1 minute
2 2/3 cups of Cold Water

Vegetables and Garnish:
1 Red and Orange Beet - Steamed or Boiled until fork tender (30-45 minutes) and peeled, cut into small dice
1 Sweet potato - Washed and cut into small dice
3 tbls of Vegetable Oil
2 tbls of Salt
1 tbls of Pepper

Dressing:
1 Fuji Apple - Peeled and core is removed - cut into small dice
1 Shallot - Remove skin and cut in Half
1 Lemon - Juice only
2 tbls of Maple Syrup
1 tbls of Confit Garlic or 1 clove fresh garlic
3/4 cups Vegetable Oil
Salt

Garnish:
1 tube of Goat Cheese – Frozen
100g of pumpkins seeds - toast in a medium-low hot pan until seeds are golden brown 5 minutes, salt

Method:
Preheat oven to 375 degree Fahrenheit.

In a small pot add the cold water and barley, bring to a boil and reduce to simmer. Cover with a lid and cook for 20-25 minutes or until all of the water is absorbed. Remove and place barley on a tray, spread out and cool until room temperature.

Place diced sweet potato in a metal bowl, add 3 tbls of vegetable and season with 2 tbls of salt and 1 table pepper. Place on a baking tray with parchment paper, place tray in oven and cook for 15-20 minutes or until the sweet potato is cooked and a light golden brown. Remove and cool.

In a blender add the apples, shallots, lemon juice, maple syrup, and confit garlic. Blend until smooth. Slowly start adding the oil to the mixture. Make sure to add the oil slowly so it properly emulsifies. When oil has been completely added, taste and season with salt to taste.

Place all salad vegetables in a bowl with the cooked barley, add vinaigrette and toss together. Garnish with toasted pumpkin seed and goat cheese by grating the frozen log over a microplane, serve.